The Cranks Bible
A Timeless Collection of Vegetarian Recipes
$45.47
- Paperback
480 pages
- Release Date
26 January 2016
Summary
Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, walnut and raisin loaves, passion-fruit ice-cream and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul.
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Book Details
| ISBN-13: | 9781409161073 |
|---|---|
| ISBN-10: | 1409161072 |
| Author: | Nadine Abensur |
| Publisher: | Orion Publishing Co |
| Imprint: | Orion |
| Format: | Paperback |
| Number of Pages: | 480 |
| Release Date: | 26 January 2016 |
| Weight: | 330g |
| Dimensions: | 130mm x 200mm x 29mm |
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What They're Saying
Critics Review
Abensur’s recipes emphasise healthy eating without any sacrifice in taste– TIMES MAGAZINE
This is vegetarian food at its most inviting. Instead of cliches, this is full of exciting, tasty recipes - DAILY EXPRESS
The new face of vegetarian cooking … bold, bright and beautiful - COSMOPOLITANAbensur’s recipes emphasise healthy eating without any sacrifice in taste - TIMES MAGAZINEAbout The Author
Nadine Abensur
Nadine Abensur was born in Morocco to French-Jewish parents. She worked in restaurants around the world before setting up her own vegetarian catering company, Culinary Arts, which soon acquired a famous clientele ranging from Paul and Linda McCartney to Annie Lennox. For five years, she was the Food Director of Cranks. Nadine now divides her time between London and Australia, where she runs cookery courses and writes for magazines including BBC Good Food and Delicious.
Richard Corrigan is an award-winning Irish chef and TV presenter. He has opened numerous restaurants, including Corrigan’s Mayfair and Michelin-starred Lindsay House in Soho, and has been crowned winner of the Great British menu three times. His passion for locally-sourced seasonal food led him to Cranks, where he has created a new range of delicious slow-rise loaves.
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